Swider Family Recipes

Empty broth into small pot, add pepper, boil then let simmer uncovered to reduce. Medium-sized pot on medium-high heat, add ~1 tbsp of olive oil. Once hot, add chopped onion, salt & pepper, fresh or powdered garlic. Cook for ~1 minute until golden, stir to avoid burning. Add rice, toss to coat in oil. If easy: add .5-1 cup of white wine and cook for ~30 seconds. Ladle in a cup of the broth. Reduce heat to medium-low. Stir frequently, ladle in a half cup of the broth as needed to keep rice looking wet. Add sliced mushrooms early for more mushroom taste, later for less, or sautee separately to avoid flavoring rice. Once rice stops absorbing the broth and reaches desired consistency, add freshly graded parm to taste. Steam asparagus with a little lemon juice (or whatever citrus is available), salt, & pepper. Shock with cold water to stop cooking when bright green, stir into risotto. Try not to let it sit too long, to avoid brown asparagus or congealed cheese.